Nutritional Balance and Glycogen in Death

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Questions and Answers

What percentages of carbohydrates should ideally make up an individual's diet?

50-60% of total caloric intake.

What happens to glycogen in the muscles immediately after an animal dies?

It is broken down into glucose and then metabolized into lactic acid.

Why is the accumulation of lactic acid significant postmortem?

It lowers pH and causes rigor mortis in the muscles.

What are the three classifications of fats mentioned?

Saturated, monounsaturated, and polyunsaturated fats. Signup and view all the answers

What are the potential effects of overheated oils on health?

They can produce harmful byproducts that may irritate the digestive tract and respiratory system. Signup and view all the answers

What key dietary fiber intake is recommended for every 1000 kcal?

20 grams of dietary fiber. Signup and view all the answers

What is the smoking point of oil, and why is it significant?

The smoking point indicates the temperature at which oil begins to degrade, leading to potentially toxic byproducts. Signup and view all the answers

What is one major difference between home and industrial oil preparation?

Industrial preparation may involve mass production and violations of oil quality, while home preparation is generally safer. Signup and view all the answers

How can frequent consumption of certain compounds affect children's behavior?

It could potentially affect children's neurological health and behavior, possibly contributing to hyperactivity. Signup and view all the answers

What are the potential health risks associated with the polymerization of fats?

It can lead to the formation of hydrocarbons which are cancerogenic, atherogenic, and mutagenic. Signup and view all the answers

What role does arginine play in the body?

Arginine is necessary for growth and development, influencing cell division, hormone secretion, and immune function. Signup and view all the answers

Explain the concept of protein quality and its criteria.

Protein quality is determined by the balance of essential and non-essential amino acids, bioavailability, and digestibility coefficient. Signup and view all the answers

What is the digestibility coefficient of animal proteins compared to plant proteins?

The digestibility coefficient of animal proteins is greater than 90%, while plant proteins range from 60-90%. Signup and view all the answers

Identify one limitation of cereal proteins in terms of amino acid composition.

Cereal proteins are partially deficient in lysine. Signup and view all the answers

Why is the balance of amino acids crucial for protein quality?

A balanced amino acid profile ensures that the body's physiological needs are met, as amino acids are the only source of nitrogen. Signup and view all the answers

What is a potential drawback of fruits and vegetables concerning amino acid content?

Fruits and vegetables are deficient in more than three amino acids, reducing their protein quality. Signup and view all the answers

Study Notes

Nutritional Balance

Macronutrients: Carbohydrates (CHO) comprise 50-60% of the diet. Complex carbohydrates make up 40-45% or 45-50%, while simple carbohydrates (mostly sucrose) account for 10-15%. Sugars in processed food are significant.
Lipids (fats): Jordanian diets contain 16% sucrose and 12% sugar
Cholesterol and saturated fats are among the "three deadly whites". Reduce sugar intake.
Protein and amino acids: When animals die, glycogen converts to lactate; avoid consumption of animal products shortly after death.

Glycogen Breakdown After Death

Glycogen Breakdown: In the absence of oxygen (anaerobic conditions), the metabolic processes of a deceased animal briefly continue. Muscle glycogen breaks down into glucose.
Lactic Acid Accumulation: Muscle glucose breaks down into lactic acid, lowering the pH. This leads to rigor mortis (muscle stiffening) during the post-mortem biochemical breakdown.
Dietary fiber: 20g/1000 kcal
Fatty acids (5-30%) of the daily intake are; saturated, monounsaturated, and polyunsaturated
- Saturated: Mostly from animal sources and processed fats like ghee and butter.
- Excessive intake from processed fats is dangerous because these fats are typically trans fats, which are atherogenic, cancerogenic, and mutagenic. Trans fats in animals are beneficial but not in plants.

Additional Notes

Natural fatty acids are typically cis. New dietary guidelines suggest avoiding trans fats in foods.
Poor industrial food processing is a major cause of chronic diseases. Polyunsaturated fats (PUFA) are essential.
Omega-6 fats (18:2), omega-3 fats (18:3), and total PUFA should be 5-10% of daily caloric intake. Double bonds in fatty acids are reactive. Olive oil is >92% unsaturated.
Food preparation methods (like frying) can affect dietary quality. Generally, home-prepared foods are safer. Dietary quality depends on family practices. Industrial food processing can result in unsafe amounts of oil.
Fats comprise glycerol and three triglycerides. Overheating oils creates acrolein, which is a harmful byproduct, though not highly toxic).
Oil breakdown and polymerization produce harmful compounds like hydrocarbons and trans fats. Trans fats are cancerogenic, atherogenic, and cause mutations.

Protein Quality

Protein is 10-20% primarily amino acids. Twenty amino acids have genetic codes for protein synthesis.
Proteins are functional. Essential amino acids cater to growth, development, and essential functions like cell division, hormone secretion, and immune function.
The quantity and balance of essential amino acids (like Arginine, Histidine, Leucine, Isoleucine) in food significantly impact protein quality.
Quality protein balances essential and non-essential amino acids necessary for the body's needs. Bioavailability reflects the amount of absorbed nutrients in oral intake vs blood titer and is assessed through a digestibility coefficient. Animal-derived proteins are typically more bioavailable than plant-derived proteins.

Food Safety and Toxicity

Foodborne illnesses can arise from bacteria, viruses, parasites, or toxins.
Bacteria like Salmonella, Escherichia coli, Listeria, and Clostridium botulinum can contaminate food.
Viruses like Norovirus can be present in raw produce, seafood, and ready-to-eat foods.
Parsites (like Giardia lamblia, and Toxoplasma gondii) can come from contaminated water or food.
Toxins produced by substances like Staphylococcus aureus or natural toxins in plants, seafood, and mushrooms can cause diseases
Food-related issues can be the result of chemical toxins, such as high oxalate levels, trypsin inhibitors, lectins (e.g., hemagglutinin in legumes), and naturally occurring substances like phytic acid, which hinder mineral absorption. There are chemical contaminants, such as heavy metals and/or pesticides.

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Description

Explore the importance of macronutrients in a balanced diet, focusing on carbohydrates, lipids, and proteins. Learn how glycogen breaks down after death and its implications on muscle metabolism and dietary choices.